My favorite Indo Chinese soup has always been sweet corn chicken soup…
When I dine in an Indo-Chinese restaurant I am pretty sure about one thing without even looking at the menu, the soup: my all-time favorite sweet corn chicken soup. Don’t worry if you can’t find an Indo-Chinese restaurant near to your place to have this soup, you could always make this in your kitchen just like restaurant style.
Making this soup is a breeze if you are using store-bought chicken stock. I wanted to make chicken stock from scratch, hence I made an easy homemade chicken stock and made the soup with that. The homemade chicken stock gave a much better taste to the soup.
Here is the video for making Sweet Corn Chicken Soup
Easy Homemade Chicken stock:
Ingredients:
- Bone-in Chicken or chicken wings- 8 pieces
- Ginger diced- 2-inch slice
- Garlic cloves- 4
- Carrot, diced- 2
- Onion, diced- 1
- Ground black pepper- 1 tsp
- Salt- 1 tsp
- Water- 5 cups
Instruction:
- Add all the above-mentioned ingredients along with water into a pressure cooker or a soup pot.
- Close the pressure cooker with its lid and cook on medium heat until 3 whistles or until the chicken has cooked well.
- If cooking in a soup pot, cook covered until the chicken has cooked well.
- After the pressure has subsided, open the cooker.
- Strain the liquid from the cooker into a large bowl.
- Save the cooked chicken pieces and discard the veggies.
- Remove the meat from the bones and shred it, this can be added to the soup.
How to store any leftover chicken stock
- Pour the leftover chicken stock into an ice tray and freeze it.
- When needed, thaw the frozen chicken stock.
- This way you could store chicken stock for months.
Making the Soup
Ingredients:
- Chicken stock, homemade or store-brought- 5 cups
- Cream-style sweet corn, canned- 1 can (400ml)
- Chicken, cooked and shredded- 1/2 cup
- Egg- 1
- Soy sauce- 1 1/2 tbsp
- Ground black pepper- 1/4 tsp or as per your needs
- Green onions, diced small- 2 stalks
- Corn Starch, dissolved in water- 3 tbsp dissolved in 2 tbsp cold water
- Sesame oil- 1 tsp
Instruction
If you are making homemade chicken soup: After separating the stock from the cooked chicken, save the chicken, remove the meat from the bones and shred it. Keep aside.
If you are using store-bought chicken stock: Cook diced boneless chicken along with a few pinches of salt and ground pepper in a saucepan covered with its lid until the chicken has cooked well. Shred the cooked chicken and keep it aside.
- Place a large pot or soup pot over medium heat.
- Pour the chicken stock into the pot.
- Add cream-style corn to the chicken stock and combine well.
- Let the stock come to a boil.
- Add the shredded cooked chicken and combine well.
- In a small bowl, beat the egg using a whisk or fork.
- When the chicken stock with the corn and chicken comes to a boil, slowly add the beaten egg.
- Immediately stir the mixture using a spoon and keep stirring until the egg forms fine threads.
- Make sure to keep stirring while adding the egg, otherwise, the egg will turn into lumps.
- Add soy sauce and ground pepper to the soup.
- Combine everything well.
- In a bowl combine 3 tbsp cornstarch in 2 tbsp cold water, add to the soup and keep stirring.
- Cook for 2 minutes until the soup thickens.
- Finally, drizzle sesame oil over the soup.
- Ladle the soup into soup bowls and garnish it with diced green onions.
- Serve hot and enjoy this homemade sweet corn chicken soup.
Tips:
- Add the beaten egg only when the soup starts to boil and stir continuously until the egg forms into thin threads.
- You could make the vegetarian version by using vegetable stock.
Sweet Corn Chicken Soup
Author: Thasneen
Recipe type: Soup
Ingredients
For making Chicken Stock
- Bone-in Chicken or chicken wings- 8 pieces
- Ginger diced- 2-inch slice
- Garlic cloves- 4
- Carrot, diced- 2
- Onion, diced- 1
- Ground black pepper- 1 tsp
- Salt- 1 tsp
- Water- 5 cups
Making the Soup
- Chicken stock, homemade or store-brought- 5 cups
- Cream-style sweet corn, canned- 1 can (400ml)
- Chicken, cooked and shredded- ½ cup
- Egg- 1
- Soy sauce- 1½ tbsp
- Ground pepper- ¼ tsp or depending upon your needs
- Green onions, diced small- 2 stalks
- Corn starch, dissolved in water- 3 tbsp dissolved in 2 tbsp cold water
- Sesame oil- 1 tsp
Instructions
Making Chicken Stock
- Add all the above-mentioned ingredients to make the chicken stock along with water into a pressure cooker or soup pot.
- Close the pressure cooker with its lid and cook over medium heat until 3 whistles or until the chicken has cooked well.
- If cooking in a soup pot, cook covered until the chicken has cooked well.
- After the pressure of the cooker has subsided, open the cooker.
- Strain the liquid from the cooker into a large bowl.
- Save the cooked chicken pieces and discard the veggies.
- Remove the meat from the bones and shred it, chicken will be added to the soup.
How to store any leftover chicken stock
- Pour the chicken stock into an ice tray and keep in the freezer.
- When needed, thaw the chicken stock at room temperature.
- This way you could store the chicken stock for months.
For Making Soup
- If you are making homemade chicken soup: After separating the stock from the chicken, save the chicken, remove the meat from the bones and shred it. Keep aside.
- If you are using store-bought chicken stock: Cook cubed boneless chicken along with a few pinches of salt and ground pepper in a saucepan covered with its lid until the chicken has cooked well. Shred the cooked chicken and keep aside.
- Place a large pot or soup pot over medium heat.
- Pour the chicken stock into the pot.
- Add cream-style corn to the chicken stock and combine well.
- Let the chicken stock come to a boil.
- Add the shredded cooked chicken and combine well.
- In a small bowl, beat the egg using a whisk or fork.
- When the chicken stock with the corn and chicken comes to a boil, slowly add the beaten egg.
- While adding the egg, using a spoon stir the mixture continuously until the egg forms like fine threads.
- Make sure to keep stirring, otherwise, the egg will turn into lumps.
- Add soy sauce and ground pepper to the soup.
- Combine everything well.
- In a bowl combine 3 tbsp cornstarch in 2 tbsp cold water, add to the soup and keep stirring.
- Cook for 2 minutes until the soup thickens.
- Finally, drizzle sesame oil over the soup.
- Ladle the soup into soup bowls and garnish with diced green onions.
- Serve hot and enjoy this homemade sweet corn chicken soup.
Notes
Add the beaten egg only when the soup starts to boil and stir continuously until the egg forms into thin threads.
You could make the vegetarian version by using vegetable stock.
You could make the vegetarian version by using vegetable stock.
